In the Guomao area, Huangcheng Maoma is one of the representatives of Sichuan hot pot, compared with the general Sichuan hot pot of the common people, Huangcheng Maoma walks the upscale hot pot route, the environment, the food grade are very careful. In the second floor of the Chinese service building, Jinshan City Chongqing cuisine is the most famous restaurant in this place, whether it is bubble pepper series, paste spicy series, a variety of roasted vegetables, or Mao Blood Want and a variety of Sichuan snacks are mouth-watering.
The China World Trade Center itself has a number of restaurants, and the Golden Lake Teahouse is a large Hong Kong-style teahouse. Just like a typical teahouse, you can have a variety of choices to eat here, more than the average fast food rich and delicious, but not as casual as the main meal, the teahouse makes people have a relaxed and casual feeling.
There's a Sui Ji Duck Shimpo on the Third Ring Road, east of China World Trade Center. There are some quirky dishes here, and the main body of the food here is Sichuan cuisine but not the absolutely spicy kind. The signature dish is the duck chin, a small pot with 12 pieces, so be sure to meet some friends for dinner here. Another specialty here is the tomato fish, which is different from the spicy boiled fish in the water, as it adds a lot of tomatoes, which is very appetizing and less oily. There is also a soup made with bullfrogs, various mushrooms and crispy sesame flowers, which is smooth and flavorful and hard to get elsewhere.
There is also a lot of food in Guanghua Road outside the Third Ring Road, Dianfenglou is a Yunnan cuisine, in addition to dipping fish is very fresh, there is also Ashima beef, rose dahurian fried rice, a special kind of eating. In and Joe building has a hidden spring day restaurant, it is Beijing's only one American Japanese food, some hand rolls are very casual name, such as Motorola rolls, 119 fire rolls, etc., some of the eating method is also different from the traditional Japanese food.
There are a number of foreign food restaurants in the East Third Ring Road, such as the new Malaysian-Indian flavored Asian Star, the American-style Friday and Hard Rock restaurants, the Indian restaurant Tandoor, the French restaurant Foulou, the Korean Sarabar, and many Japanese restaurants such as Izumo and Matsuko.
There are many restaurants along Changhong, some upscale Cantonese or abalone and shark's fin restaurants such as Shunfeng and Vanguard are located here. And some usual restaurants such as Spicy Granny Boiled Fish also attract many diners. There is also a Japanese restaurant called Kiku's Japanese Cuisine in the Mai Zi store by the Great Wall Hotel, which has become a favorite of sashimi binge eaters because it has the cheapest Japanese buffet.
There's a dense food scene along Sanyuanqiao and Xiaoyun Road. On Xiaoyun Road, there is a Jinzhu hot pot restaurant, operating a very Sichuan characteristics of the pork knuckle hot pot, gluttony and beauty of the female diners. Deer Lane Town is a trendy eatery with Taiwanese flavors. The most unique feature here is the variety of drinks, especially some fruit ice such as mango smoothies and other fruit ice is very popular with the fashionable young people's tastes, while the Lu meat rice, omelet rice, pineapple oil strips shrimp and so on is also very tempting. In addition, there is a theme restaurant called Zen Cool, the restaurant is designed to look like a prison, and some of the names of the dishes are also related to it, such as the pie called "cruel branding", which is a new style of northeastern cuisine restaurant. The neighborhood is also home to Purple Pepper Thai, Adriatic Italian, Yuxiangjia, and a number of Korean restaurants.
To the west of Sanyuanxiqiao, the area around Chongqing Hotel is also a very distinctive food street. Xianglaokan is a new school of Sichuan cuisine, such as splash of spicy fish, the whole family, waxed pork ribs, etc. are very unique flavors. This is also the place where Beijing's boiled fish rose to prominence.
■ The impression is that Sanlitun is just a bar area, but the food here is actually of a higher caliber than the bars.
On Sanlitun North Street, JAZZYA is the oldest bar here. Meanwhile, the eating here is excellent, with JAPANESE DINNER featuring quite a few Japanese and some Italian dishes, and BULL HOUSE's barbecue is definitely a lot better than the Korean BBQ on the street. Central 8 is a new school of Yunnan cuisine, with some Dian Hoe Beef Tenderloin, Carved Plum Button Pork, Homemade Stewed Lamb, Dali Xizhou Fish, and Assorted Cold Rice Noodles. Sheng Lin Fu is a Taiwanese cuisine, the general public just eat some Taiwanese snacks, and here there are a lot of delicious Taiwanese home cooking, worth a try. Chuanlitun combines Sichuan-style boiled fish, authentic old Beijing spring pancake box dishes and a variety of Hong Kong-style hot pots. The hot pots here include Thai-style tom yum goong, Korean-style spicy cabbage, and rarely-seen pots like yellow curry, and there's a gazpacho-sauce pig's tail that's very tasty.
Across North Street, Golden Barn is a classically styled teahouse, but it does Sichuan food with a twist, cooking what you eat, you don't have to order. Pink Cool is a trendy Thai food, where the environment is extremely gaudy and wasteful, and there is no store more exciting than Pink Cool in its use of color, and it feels very special to eat triad Thai vegetable buns in this environment.
In the south street of Sanlitun Bar Street, there is a restaurant called Drunken Three Rivers, which operates in Guizhou cuisine, and the owner was originally a poet of the Yuanmingyuan. The general public always think that Guizhou cuisine is sour soup fish, and in the drunken three rivers in addition to sour soup fish, there are soybean casserole chicken hot pot, konjac roast duck hot pot, and in addition to hot pot, the drunken three rivers of the dishes are unique, such as chili marinated bean curd shredded, celery chicken, Kangshifu slices of waist, pickled radish stir-fry beef, and even pickled fried Lanterns eaten in such a way.
In the bar to the north, Thai food for the people, then then Vietnamese food can attract a lot of showbiz, white-collar and foreign diners. Both restaurants have somehow led the popularity of Thai and Vietnamese food in Beijing. In the Pacific Department Store area, Hyatt Restaurant is an upscale Cantonese restaurant, and their face is Hong Kong foodie Cai Lan. Next to Zangku is Night Shanghai, a Shanghai restaurant, which is one of the most famous Shanghai restaurants in Beijing, and on the second floor of Pacific Department Store there is a fashionable fast-food restaurant, which has a variety of food and drinks from all over the world.
There are also a number of good places to eat west of Sanlitun, with the Old Shaanxi Noodle House attracting people with its Shaanxi noodle dishes such as preserved beef and meat buns. On Chunxiu Road, the Boiling Fish Country General Store does a brisk business every day, and it's usually hard to get a reservation. There is a shabu-shabu restaurant in Donghuan Plaza, which has more sophisticated materials and a better environment than other shabu-shabu restaurants, and the flavor is definitely traditional.
■ There are two other up-and-coming food districts outside the East Third Ring Road: the west gate of Chaoyang Park and Women's Street near Laotai Flower.
The area around the west gate of Chaoyang Park was originally intended to be a new bar street, but planning gave way to reality and it became a food street.
On this street, there is Italian and Japanese food, but the most lively is Chinese. Guizhou's Wulu Sour Fish in Soup is the largest Guizhou sour fish restaurant in Beijing. Richang Restaurant is one of the best doing business in the area. Originally located near the Dahua Cinema in Dongdan, Nissho has a strong Guangzhou flavor, with handwritten menus plastered on all four walls, people everywhere, and a lively energy that whets the appetite. Nissho is mostly Cantonese stall food, from milk tea to Lai Yuen Beef Rice, from typhoon shelter fried fresh you, to all kinds of boiled rice are very popular.
There is also a small store on this street, "My Father My Mother's Pork Dumpling Shop". The environment here is very old Beijing flavor, and the dishes offered are the usual Beijing authentic snacks. There are hardly any hot dishes here. Many cold dishes from Beijing, such as cold cucumber and egg, cold scallop fish, mixed radish skin, Beijing cake and pear, Beijing pickles, sweet garlic and so on, are all very delicious. In addition, the congee here is all very Beijing, for example, Beijing hot rice is the kind of food that many families in Beijing used to eat in the past. Since it is a big bun store, the best thing is the noodles. The big buns here come in four taels, which is quite intimidating. The big ones have to be cut into four pieces before they can be served. So, the meat un in the original buns would have to be diced meat in the big buns. The lentil diced meat big buns and the vegetarian stuffed big buns are worth trying in this store.
A new food street has appeared in the area of Laotai Flower Market and Women's Street, where the restaurants are not small, from Xinjiang rice, Japanese, Korean and Taiwanese food, to Japanese real pot cafes. Red King Fish is one of the first poached fish restaurants in Beijing. The Red King Fish near the Chongqing Hotel is full every day, and it's usually hard to get a reservation, but the branch here is not only a bigger store, but also a better environment.
The most influential in this area is the "Legend of Sichuan" opened by movie star Ren Quan. Spicy fish". The restaurant has several branches in Shanghai and is doing very well, which is hard to imagine in the less spicy Shanghai. The signature dish here is the spicy fish, and the most important thing is not the fish, but the soup. Its soup is made with chicken and bones simmered for a whole day plus the freshness of the fish, and then added with chili peppers after serving and cooked for some more time, absolutely fresh fish soup plus some spicy stimulation, many people use the fish soup to soak up the rice, which is definitely a smart way to eat. The name suggests that this restaurant is supposed to be a Sichuan restaurant, but in reality it has both some Sichuan and some Northeastern dishes, a combination not often seen in big restaurants. In addition to the spicy fish, the Shu Di vegetarian mix, Xinjiang beef, and the ground three fresh food are all very special, and there is one signature dish that diners will never miss --- spicy duck head.
■ Chang'an Street, as the most important through the city's transportation main road, its sides of the famous food stores are naturally a lot, but due to municipal construction and road expansion, some of the traditional old stores are mostly relocated. Now, the main restaurants on Chang'an Street are concentrated in high-end office buildings, large hotels and high-end neighborhoods.
From east to west, the Modern City area has developed a relatively dense and large-scale restaurant industry. It is predicted that in a few years' time, there will be a huge demand for food and beverage from the east, and Modern City will undoubtedly have the advantage of expanding its food scene to the east. One of the most recommended restaurants in the Hyundai City area is Tea Horse Road. The name suggests that it is a Yunnan restaurant, and since it is co-owned by the painter Fang Lijun, the design of the restaurant is very modern, which is very much in line with the aesthetics of the fashionable guests. In terms of cuisine Tea Horse Ancient Road has chosen dishes and specialties from all over Yunnan. In addition to a variety of mushrooms, there are also Yunnan flavors such as Mengzi rice cake, milk fan, Xujiadu sausage, small pot of rice noodles, steamer chicken, red three chopped, frog skin and so on.
Further west from Guomao, near Guiyou, there's Xiao Wangfu, a home-style restaurant with a wide variety of dishes that's popular with white-collar workers. Behind the Guiyou building there is an Ah Wen soup dumpling store, where there are soup dumplings made with some fresh meat, shrimp and crabmeat, a delicate and tasty Jiangnan flavor of the small store is not much in Beijing. Further north, in an alley, there's a small store called "Three Guizhou People," where there's more than just fish in sour soup, and a variety of tasty and very special local dishes that will make a big difference in your impression of Guizhou's cuisine.
The west has always been a forgotten corner of the culinary world, and in the past it was hard to think of a good place to eat in the west, and even harder to do so in Haidian. But now the west is a treasure bowl for caterers, a new growth point for Beijing's restaurant industry.
Beijing has always been rich in the east and west of the name, the west has a large number of state organs, big media, there are many military organizations, their spending power is not worse than the east, coupled with the rapid growth of the emerging economy in Zhongguancun, Beijing catering industry can no longer ignore the west.
In the past, there were also places with a concentration of food in the west, such as the two Xinjiang villages in Ganjiakou and Weigongcun, where Beijingers came into contact with and enjoyed Xinjiang rice. Even though there are now large chain restaurants such as the Westland Restaurant, some people in Xinjiang still think that good Xinjiang rice is in the west, especially in the courtyard of the Xinjiang Office in Beijing.
In the past, the area outside Xizhimen all the way to Baishiqiao was also an area of restaurants, and there are many good restaurants in Sanlihe, but now the center of the food scene in the west is in Aisuiqiao.
The area around Aerospace Bridge has a number of very large restaurants, such as Chao Hao Wei, Jiu Tiao, Lichang Seafood, Xiang E E, Jin Yue, and many more.
In the Haidian Zhongguancun area, the restaurants are mostly Haidian branches of chain stores. On the west side, few have really risen from the west side to eventually grow to citywide scale, and Jinshan City is one of the few.
■ The northern part of the capital is concentrated along the Asian Games Village line, and the Wangjing area has become a new foodie area thanks to rapid population growth.
The Asian Games Village has the most developed food scene in the north, with a large and selective selection of restaurants. For example, Mr. Eight Shabu Shabu, Yuxiangyuan Fatty Beef, Da Diners, Nature, Zhu Ji Liang Tang, Tang Palace Seafood Boat, Wan Long Zhou Seafood, South Beauty, Friday Restaurant and so on. Asian Games Village Hunan Office in Beijing restaurant is very authentic, in which the dry pot fishing seeds are excellent.
In the Asian Games Village to the west there is also a small-scale food street, in the Mudanyuan Garden to the north of Huayuan Road East Street also has a lot of restaurants, like the Westfield Restaurant, Northeast Nongjiayuan and so on.
In the Wangjing area, the root of the dish is a very red hot restaurant, and the old courtyard of Jiangxi cuisine is also very good, which soup is very distinctive. Last year, Wangjing also has a "1969" Guizhou cuisine, dishes are very unique, such as kidney intestines hot pot, sour soup brain flower, steamed pumpkin, etc., but due to the location is not ideal and closed. In the culinary map of Beijing, the South City seems to be a bit weaker, which is related to the less drastic changes in the South City. In fact, when the old Beiping, the area from Qianmen to Tianqiao was the largest commercial, entertainment and food area in Beijing, only now more and more behind the pace of the times, with the acceleration of the development of the South City, the future of the South City food should not be underestimated.
One of the main food routes in the South City is from Chongwenmen all the way to Tianningji Bridge.
The Chongwen district was once prosperous in the past, and existing famous restaurants include Cheap Square Roast Duck Restaurant, which is a more historical and traditional type of roast duck restaurant. Maxim's used to be the most authentic French restaurant in Beijing, and also the most expensive, but its influence is not as strong as it used to be. Xinqiao Restaurant used to be very popular among gourmets, but now it is best known as Tang Palace Seafood Restaurant. This Cantonese seafood restaurant is not only very reputable for its high-class dishes such as abalone and shark's fin, but also popular with diners for its pigeon and Cantonese dim sum.
The Qianmen area was originally a gourmet boom area, some of the eight buildings in the old, Yue Sheng Zhai such as the old brand, the old house teahouse such as the Beijing-style teahouse, as well as China's first KFC are here, but now these stores are not as big as the original appeal.
The highlight of the South City's culinary offerings is Hepingmen, where there is not only the Hepingmen Roast Duck Restaurant, but also a very imposing and large-scale Korean barbecue street. Beijing's first charcoal-fired Korean barbecue was here. Nowadays, the influence of Hepingmen's 3,000 mile barbecue has spread all over the city, and you will see 3,000 mile barbecue everywhere, even causing a very influential storm. Hepingmen is the earliest source of the popularity of Korean barbecue in Beijing.
People have always thought of the South City as not having much spending power, but that changes if you go to the Tianningjiqiao area. For example, there's the Shunfeng store, the first Cheung Kong Club, and the most expensive Chaozhou restaurant in Beijing, the Chao Huang Restaurant. The decorations are so gilded that it's not unusual for a few people to spend 10,000 yuan.
Another food area in the South City is Fangzhuang Food Street. This is a standard brand-new food street, the road is wide, the size of the store is not small, in the Fangzhuang neighborhood after the completion of this food street came into being. There are quite a few chain-operated brand-name restaurants here, such as, Jinshan City, Gangji Seafood, Little Potato, Shunfeng, and Jindingxuan. In addition, Dongting Water Fish Food City also records the history of the popularity of turtle for some time.
In addition, there are also a number of eateries along Tianqiao - Qianmen Hotel - Liulichang, some of which are old and famous, but they are not very dense. Liangguang Road from the Hufangqiao intersection to Guangnei Street appeared the hottest food street in the South City, where there are Tan Fish Head Hot Pot, Papa Li's Spicy Crab Hot Pot Restaurant, Spicy Temptation, Little Sheep Hot Pot, Fisherman's Duke and Wife's Seafood City, Xiangjunfu and many other restaurants. Eating is the most casual and complex, the mouth is difficult to adjust, the rule of the big country if cooking small food, these all show the importance of food and drink and difficult skills.
People have all kinds of different requirements for eating, and the speed of people's new and old tastes for food is also amazingly fast. It's hard to say that you're a food connoisseur and that your diet is any better than anyone else's.
Beijing's food industry has a lot to offer.
Beijing's food scene is also hard to describe in such a small space. It's so big, it's changing so fast, and the competition in food and drink is so fierce that it makes trying to draw up a food map a very difficult task. This food map of Beijing is just a throwback, and the sequel will be the most comprehensive, authoritative, and exciting, and we look forward to your participation in ****ing the food map of Beijing.
There's a Duck King in the neighborhood of Sait, a newly emerging roast duck restaurant in Beijing, and Old Ningbo, a Zhejiang eatery with a light, plain, and delicate menu.
In Chang'an Mansion there's Chaozhou cuisine chain Chao Hao Wei, and Yuxin Szechuan cuisine has also moved into the office building. There's also a Sichuan restaurant in the alley north of Chang'an Building that's very hot, as it's the restaurant of the Sichuan office in Beijing.
In addition to South Beauty in the new Henderson Building, there is also a very attractive to the young people of Beijing, not to be seen teahouse. This Hong Kong-style teahouse offers a wide range of choices from mandarin duck milk tea, sidoos, pineapple buns, to barbecued pork rice, signature fried rice, a variety of soups and noodles, western-style improved fast food, etc. It is a stylish restaurant that caters to the young at heart. In Oriental Plaza there is Beijing's largest restaurant food street, of which, Da Food Generation is the largest.
At Beijing Hotel, Tanjia Cuisine is like the town treasure of Beijing Hotel, and Aubaike Steakhouse is the best steakhouse in Beijing, which is also an internationally famous western restaurant. Hualong Street by the VIP Building is one of the earliest food streets in Beijing. The shabu-shabu at Honghexuan not only tastes good, but the paintings by Huang Yongyu on the four walls add a Confucian atmosphere. Liu's Wok was opened after the massive Hunan food craze, it absorbed more new dishes and became the ideal eatery for Hunan food lovers.
Originally, there were some old and famous snacks in the Xidan neighborhood, but the city's demolition and relocation made the culinary influence of this area disappear. With the demolition of Xidan to Fuxingmen Road South, there is only one Brazilian barbecue restaurant left in the area.
From Fuxingmen to Princess Tomb, Chang'an Street on both sides of the large institutions, military compounds, many in recent years, the value of the food and beverage here is getting higher and higher, in the Princess Tomb Town and Country Building area, many large chain stores are in this area to open a branch of the group in the west of the consumer demand is very strong.
Guijie is one of Beijing's best-known and largest food streets, and despite the fact that some people are not interested in the ambience or the cuisine, it is definitely the most popular and urbane food street.
Guijie runs from the Beixinqiao intersection all the way to the Dongzhimen intersection on the 2nd Ring Road, and has a wide range of restaurant styles. Near Beixinqiao are a number of Chongqing hot-pot restaurants, with Xiaodongtian being the most representative one. There are also some restaurants of roasted chicken, Wujiang fish, Miao Ling sour soup fish, Qingdao small seafood and wild mushroom hot pot. There is a Tongfuju Shabu Shabu restaurant south of the Xiaojie intersection, which has a small frontage but is definitely of high quality. It serves strips of fresh meat with very carefully chosen toppings, and the accompanying small roasted meat pancakes are hard to come by elsewhere.
But when it comes to Guijie, the most iconic thing is the spicy crawfish, and last year, there was a Spicy Crawfish Festival on Guijie. In Guijie most of the restaurants in spicy crawfish are signature dishes. SARS has just passed, Gui Street diners began to chew "hemp small", only a branch of the flower family Yiyuan, a night to sell more than a thousand pounds of crayfish, in Gui Street, the daily consumption of crayfish is calculated in tons.
The Houhai area was originally an old and even somewhat decaying area, but with the rise of the Houhai Bar and Leisure District, the area has been reintegrated into a new center of culinary excellence.
■Originally, there were also some old names in the Di'anmen and Gulou areas, such as Tianjin Dog Li, the old Hunan restaurant Makai Restaurant, and the famous halal restaurant Roast Pork Quarter. Manfulu and Qingbin both started out in this area and became famous Beijing shabu-shabu restaurants.
Nowadays, Houhai cuisine has a certain human touch. The earliest Lotus Fung Hin was a small store with a small frontage but quaint decor, but the store had a lot of influence in the eyes of many literati and scholars.
In the Lotus Wind Xuan opposite, Shichahai East Bank has a two-story simple restaurant, the owner is the painter of the Yuanmingyuan. The name of this place is also very literate --- Han Cang. Han Cang's flavor is Hakka cuisine, before this Beijingers can rarely eat very special Hakka cuisine, Han Cang's salt fire bureau shrimp, paper wrapped perch and so on are very distinctive.
On the south shore of Houhai, Kong Yi Ji Restaurant is also quite literate, with Shaoxing yellow wine and exquisite small Shaoxing dishes, Jiangnan blue cloth and water village environment are very attractive to quality diners.
In the area around Yindingqiao, the bar district has become the center of Houhai. But in the midst of all the hustle and bustle, there is a small halal store, Bakudu Zhang, which seems to be out of the way. This small store is very small and simple, only seven and a half tables, but it has a piece of China's old bronze plaque, the current owner inherited his father's work, with a few fellows unhurried, orderly business, 100 pounds of tripe every day, 500 cakes. Here's the tripe, minced pork soup, usual but delicious. Every evening around the residents will come to it to buy their home cooked pancakes. The owner of this small store maintains a calm and peaceful mindset of a real old Beijing. 43-year-old owner Zhang Zian said that he is here to follow his father's request to keep his family in business.
In addition to Shichahai and Houhai, there is a more secluded West Sea. In the lesser-known West Sea there is a very popular eatery --- West Sea Fish Sang. The attraction of West Sea Fish and Sashimi is the environment and the food, which is what diners value most. West Sea fish sashimi is built along the coast, can be both near the lake, but also set up a seat on the boat, in the private room is a Japanese-style tatami mats. Eating Chinese food in a Japanese-style room is a refreshing feeling. West Sea Sashimi serves Cantonese-style raw fish and Hangzhou home-style dishes. The Cantonese style sashimi is very interesting. The sashimi of blackfish or rainbow trout is mixed with crushed peanuts, sesame seeds, shredded ginger, scallions, green peppers, taro, bell peppers, lemons, and head, and then tossed with soy sauce and peanut oil, which is troublesome, but novel and tasty. And the Hangzhou dishes of West Sea Fish Life can also do the kind of fresh and tasty southern dishes, exquisite homemade, West Sea Fish Life is indeed an environment and dishes are very characteristic of the restaurant.
On the west bank of Shichahai, a cluster of antique buildings is now being rented out. A number of new restaurants and bars will appear here. In charge of packaging and promotion is Modern Sky, a Beijing-based independent record label. They want to turn the area into the Lan Kwai Fong and Xintiandi of Beijing, so they've named it Tian He Fang. In the future, the Houhai area will not only be a bar area, but also a fashionable food area with the best environment and the most creative ideas.
■ Now some of the emerging food street and the city's changes have a lot to do with the establishment of new neighborhoods, the emergence of new trunk roads there will be a number of centralized food and beverage areas. In the inner city, especially within the second ring road, it is very difficult for this new food street to appear, and the original food street is more representative of the Donghuamen Night Market and Baita Temple Shabu Shabu Street.
Snacks have always been the most civic and local flavor, and the Donghuamen Night Market is Beijing's most well-known and largest snack market. The snacks here are also the same as Beijing's dining, it is no longer a single Beijing snack, but a collection of national snacks. In addition to the snack stalls, there are also some upscale eateries here like Shunfeng and Hong Kong Food City. And in the new Dong'an Market, where there were originally a number of famous old stores, the most well-known is Dong Lai Shun, the gold-standard store for Beijing shabu-shabu.
Many people believe that the most iconic thing about Beijing is the Beijing Shabu Shabu, a signature dish that Beijingers can be most proud of and that cannot be surpassed anywhere else. In the past, Beijing's shabu-shabu restaurants were humble eateries. Starting from the White Pagoda Temple shabu-shabu street, Beijing's shabu-shabu began to be branded and operated on a large scale, with Neng Renju being the most famous. The starting point for the improvement of the quality of Beijing's shabu-shabu and the strengthening of its business awareness began on this food street.
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